Fire Eaters Delight Chili (Slow Cooker)

Beer is the secret weapon in this slow cooker chili. The malt sugars caramelize during the long cook, adding a darker, more complex flavor than water or extra broth could deliver. A standard lager works fine. A dark ale takes it deeper.

The spice blend leans on the trinity: chili powder, cumin, and oregano. Coriander and paprika round it out with earth and sweetness, while a teaspoon of hot pepper sauce brings a clean back-of-throat heat that builds over time. Despite the fire-eaters name, this chili is more flavorful than punishingly spicy. Bump the hot sauce up if you want serious burn.

A tablespoon of sugar is the chef’s-secret balance. It rounds off the acidity of the tomato sauce and beer bitterness without making the chili taste sweet. Skip it and the pot tastes harsh.

Draining the beef before slow-cooking is a must. Pound and a half of fat would otherwise pool on top and dull the spice notes. A clean ladle of cooked-off beef goes much further in the pot.

Kitchen Tips

• Brown the beef in batches, not all at once. Crowding the pan steams the meat instead of caramelizing it.
• Use undrained kidney beans. The starchy bean liquid thickens the chili naturally.
• Six to eight hours on low gives deeper flavor than three to four on high. Plan ahead if you can.
• Make it a day ahead. Chili is one of those dishes that improves overnight as the flavors integrate.

Variations

• Sub ground turkey or chicken for beef for a leaner pot.
• Add a chopped chipotle in adobo for smoky depth.
• Serve over rice with shredded cheddar, sour cream, and pickled jalapeños.